Corn, Corn, Corn...
That's what Nebraska is all about. Corn. That is corn and cattle. I find the whole irrigation thing very interesting as well.
Oh, by the way, I'm in Clay Center Nebraska for the week. We're here for Beef Production Medicine at the Meat animal reasearch center (MARC) which is a 38,000 acre section of a former munitions plant left over from WWII. It's a project coordinated in cooperation between University of Nebraska, Kansas State and the federal government. It's been a lot of fun down here so far. The facility is wonderful with 5 apartment style rooms which are divided into two bedrooms with walk in closets and a common area with a kitchen. We're sharing the responsibility of cooking dinner so each night a different room cooks. The first night the ladies cooked spaghetti, tonight was pork roast with corn bread cooked southern style by our friends from Mississippi.
Corn Bread
Corn meal
Flour (self rising)
Sugar
Milk
Mix equal parts of flour and corn meal. Mix in sugar in ratio of "if you add 1/2 cup flour you add 1/3 cup of sugar" add milk and cook until it's done at around 400.
Allan Ethridge

These are as you can tell very precise directions that even the most qualified chef would have to ponder prior to cooking.

There is more to come on Allan but to conclude for this evening.
Today we went to a 30,000 head feedyard in lexington NB. It had some really good management points that were quite informative.
That is all